Porcini risotto

By: Antonio Carluccio From: Market Kitchen

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This recipe is classed as easy

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Prep time:
10 mins
Cook time:
30 mins
Serves:
4

This dish is popular throughout northern Italy, especially in Piedmont, and is one of Antonio Carluccio's favourite dishes

Ingredients

  • 350g firm small fresh cep mushrooms, (or 350g button or field mushrooms plus 25g dried porcini)
  • 1 small Onion, finely chopped
  • 2 tbsp Olive oil
  • 55g Butter
  • 350g Risotto rice
  • 1.7 litres chicken stock, simmering
  • 55g Parmesan, freshly grated
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Method

1. If you are using dried porcini, put them to soak in a small bowl of water for 15 minutes.

2. Gently clean the ceps using a sharp knife and a brush (avoid washing them wherever possible) then slice them.

3. Fry the onion in the oil and half the butter. When the onion begins to colour, add the sliced fresh mushrooms and continue to fry over a moderate heat for a couple of minutes. If using the dried porcini, chop them into small pieces and add to the mushrooms, keeping the water they soaked in to add to the risotto later with the stock.

4. Add the rice and cook for a minute or two, stirring, until it just turns translucent. Start to add the hot stock, ladleful by ladleful stirring all the time, letting it to absorb into the rice before adding the next.

5. After about 20 minutes, when the rice is al dente, remove from the heat. Season and stir in the remaining butter and the parmesan. Serve hot.

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Latest Comment

This is simply divine and really needs nothing added. Mt only treat is to add some crispy bits of fried pancetta just befare serving...Chris

dingabell dingabell Posted 27 Oct 2009 4:16 PM
 

Thanks for this recipe as my rice is often a mush at times!!

Lingdada Lingdada Posted 25 Oct 2009 10:16 AM